Cookbook:Grilled Aubergine

| Japanese Cuisine | Vegetarian

Ingredients

 * 1 ea. (375 g) large aubergine (eggplant)
 * Vegetable oil
 * 2 tablespoons miso paste
 * 1½ tablespoons sugar
 * 2 tablespoons soup stock
 * 1 teaspoon white sesame seeds

Procedure

 * 1) Wash the aubergine, and cut it into 2.5 cm slices lengthwise.
 * 2) Brush the cut surfaces with oil.
 * 3) Grill 7–10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).
 * 4) In a small saucepan combine the miso, sugar, and soup stock. Cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil.
 * 5) Pour the sauce mixture over the aubergine.
 * 6) In a small frying pan toast the sesame seeds until they jump, then sprinkle them over the aubergine.